400 gmlargeoystermushrooms
1 tbsproastedpinenuts,
toserve
Tornparsley leaves,
toserve
GARLICOIL
4 garliccloves,lightlycrushed
125 ml(½cup)extra-virgin
oliveoil
TOUM
10-12largegarliccloves,peeled
andgreenpartsremoved
160 ml(⅔cup)extra-virgin
oliveoil
2 tsplemonjuice
DRESSING
125 ml(½cup)cabernet
sauvignonvinegar
(seenote)
15 gmbrownsugar
2 tspfinelychopped
goldenshallots
5 pickledcocktailonions,
halved
1-2 tsp lemon juice, or to taste1 Forgarlicoil,placeall
ingredientsin a smallsaucepan
overmediumheat,bringto
a simmerthenreduceheat
tolowandcookverygently
(nobubblesshouldrisein the
oil)untiloildarkensslightly
andgarlicis soft(1 hour).Strain,
discardsolidsandcool.
2 Fortoum,processgarlic
andlemonjuiceina small
foodprocessortoa paste.
Withmotorrunning,slowly
addoiluntilmixtureis thick
andemulsified.Add1-2tbsp
warmwatertothinslightly.
Seasonwithsalt,thentransfer
toanairtightcontainerand
refrigeratetopreventoxidisation.
3 Fordressing,placevinegar
andsugarina smallsaucepan
over high heat, bring to the boilOystermushroom shish
withtoum
SERVES4 // PREPTIME 30 MINS // COOK 1 HR 10 MINS
(PLUSINFUSING)
“Oystermushroomsaresomeatyanddeliciouswhen
charredandslightlycaramelised,”saysDelia.“And
ourtoumis soversatile– I useit ineverything,Middle
Eastern or not. It’s something we hang our hat on.”